Over my year as a food blogger, I have had to test my hand at well more than my fair share of chili recipes. And of all of them, this one is by FAR my favorite. A surprising one because it isn’t your run-of-the mill chili. In fact, it actually includes a lot of stuff I normally don’t like, but put it together and it’s delicious.
All the more reason to wow people with it if you are either throwing or attending a Superbowl party this year.
Black Bean Lime Chili
1 cup water
2/3 cup couscous
3 tbsp olive oil
1 vidalia onion, chopped
3 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tbsp chili powder
1 14 oz can stewed tomatoes
1 15 oz can black beans
1 10 oz can white meat chicken, or 2 cups shredded chicken (or go without if you want to go vegetarian)
1/2 cup fresh lime juice (about 3 normal-sized limes)
1/4 cup fresh cilantro
Bring 1 cup water to a boil in a small saucepan and then pour the couscous in one steady stream. Stir to prevent lumps. Turn off the heat, cover, and set aside for 15 minutes once liquid is absorbed. Fluff with a fork. You can also just follow the preparation instructions on your couscous box.
Cook and shred chicken if you are not going with the canned option. Set aside.
In a heavy-bottomed pot, heat oil over medium heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add bell peppers and chili powder and cook for another minute.
Stir in tomatoes and black beans and their liquid. Bring all to a simmer for 5 minutes or until thickened. Add chicken and heat through. Stir in lime juice and cilantro and remove from heat. Serve over fluffed couscous.
